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Tuscan-Style Lamb on Grilled Bread
Source: dLife

Herb marinated thin slices of lamb on top of grilled bread with a pepper garnish.

Prep Time: 10 minutes
Cook Time: 6 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 474.0
Total Carbs 30.6 g
Dietary Fiber 1.9 g
Sugars 2.2 g
Total Fat 25.1 g
Saturated Fat 9.8 g
Unsaturated Fat 1.9 g
Potassium 334.6 mg
Protein 27.9 g
Sodium 664.0 mg
Dietary Exchanges
3 Fat , 1/2 Vegetables , 3 1/2 Meat , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  chopped parsley
1 tbsp  fresh rosemary
1 tbsp  fresh thyme
1 tbsp  fresh sage
1 tbsp  white wine vinegar
1 tsp  extra virgin olive oil
0 1/4 tsp  black pepper
2 each  medium garlic cloves
1 lb  whole leg of lamb
0 1/4 tsp  salt
1 each  cooking spray
8 oz  French bread baguette
4 oz  roasted red peppers with brine
  1. Whisk together parsley, rosemary, thyme, sage, vinegar, oil, pepper, and garlic and pour into a large resealable plastic bag.
  2. Slice lamb into 8 1/4-inch thick pieces. Lay each slice between 2 layers of plastic wrap and flatten to 1/8-inch thickness with a meat mallet or heavy rolling pin.
  3. Place lamb in plastic bag with marinade, close tightly, and let rest in refrigerator for at least 8 hours, flipping a few times. Take lamb out of bag and throw away marinade.
  4. Preheat grill.
  5. Season lamb with salt. Arrange lamb on a cooking spray coated grill rack and cook 1 minute per side, or until preferred degree of doneness.
  6. Slice bread in half horizontally and brush each piece with cooking spray. Lay bread, cut side down on grill rack and toast 2 minutes or until lightly browned.
  7. Slice bread into 16 pieces. When ready to serve, either top each bread piece with lamb and peppers or let guests prepare it themselves.

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